Home-cooked soup in summer is very easy to get angry in hot summer. You need to reduce the fire when you are angry. There are many ways to reduce fire. Among them, people can cook some soups with the function of reducing fire to help relieve the symptoms of getting angry. Let's share with you the home-cooked soup in summer.
Summer home-cooked soup 1 Summer home-cooked soup 1: Fresh mushroom soup
Ingredients: 2 fresh shiitake mushrooms, 50g of Flammulina velutipes, 50g of Agaricus bisporus, 50g of shiitake mushrooms, 50g of Pleurotus eryngii, 50g of broccoli150g, 600㏄ of vegetable soup, and appropriate amount of salt.
working methods
1. Fresh mushrooms and Flammulina velutipes are pedicled, washed with wine, drained and sliced.
2. Wash Pleurotus eryngii and Pleurotus eryngii with wine, drain the water and tear them into strips by hand.
3. Wash the mushrooms with wine, drain the water and cut them in half.
4. Blanch the broccoli in water until it is emerald green, soak it in ice water first, then pick it up and drain it for later use.
5. Pour the vegetable stock into the pot, add all the ingredients in methods 1, 2, and 3, and boil over high heat, then continue to cook for about 10 minute, then add the broccoli and seasonings in method 4, and stir slightly.
Summer home-cooked soup II: Water chestnut tofu laver soup
Ingredients: 50g laver, horseshoe 10, 2 pieces of tofu, 200g lean pork, ginger 1 slice, and a little refined salt.
working methods
1, soak laver and wash it. Wash and dice tofu.
2. Remove pedicels, peel, wash and cut into pieces. Wash lean meat and cut into pieces. Peel and slice ginger.
3. Add water to the casserole and bring to a boil. Add laver, water chestnut, tofu, pork and ginger, cook for 2 hours on medium heat, and add a little salt to taste.
Summer Home-cooked Soup III: Old Duck Soup with Winter Melon and Coix Seed
Ingredients: 500g duck, 50g coix seed, 50g lotus seed, 50g wax gourd and sesame oil.
working methods
1. Cut off the excess fat on the duck (if you are afraid of oil, you can remove all the duck skin), wash the wax gourd with skin and cut it into large pieces (the wax gourd with skin and soup can cool off the heat), and wash the barley and lotus seeds.
2. Put all the above materials into the pot, add a few slices of ginger and inject water. 20 minutes after the fire boils (pay attention to skim off the floating foam when the soup is about to boil), turn to low heat and cook for about 1 hour. Season with salt before turning off the fire.
3. It's also a good meal to scoop up the duck and cool it, cut it into small pieces and eat it with soy sauce soaked in sesame oil.
Summer home-cooked soup 2 yam yellow bone fish soup
Ingredients: iron bars, yam, yellow croaker, ginger slices, chopped green onion, oil and salt.
Production: heat a pot and put a little oil. Fry the turmeric fish in a pot until the fish is golden. Turn it over and fry the other side until golden brown. Add less ginger slices and stir-fry in a pot. Add enough water and cook on low heat at one time. Add iron stick yam slices, put them in the pot and cook until the fish soup is milky white, add appropriate amount of salt to taste, and sprinkle with a little chopped green onion.
Coriander laver and egg drop soup
Ingredients: dried shrimps, laver, eggs, coriander and chopped green onion, oil and salt.
Production: add a little salt to the eggs and break them up for later use; Cool the oil in a hot pan, add the dried shrimps and stir-fry until fragrant, then add water to stew for three minutes, add 1 and put the laver in the pan to cook for one minute, then pour in the egg liquid and cook until it forms an egg liquid, turn off the fire, add a little salt to taste, and finally add a little chopped green onion.
Shrimp, tofu and amaranth soup
Ingredients: Amaranth, tofu, shrimp, Jiang Mo cooking wine, starch, oil and salt.
Production: After the fresh shrimps are shelled, pick out the shrimp line from the shrimp back and mix the shrimps with a little seasoning such as salt, starch, Jiang Mo and cooking wine. Put cold oil in a hot pan, fry the shrimp shells until they are red oil, then take them out first, stew them in 3 bowls of water, put the pickled shrimps and tofu blocks in the pan for three minutes, add the washed amaranth and cook until they change color, and finally add salt to taste.
Tomato and mushroom soup
Ingredients: tomatoes, mushrooms, seafood mushrooms, minced garlic and chopped green onion, oil and salt.
Production: pot heating, oil cooling. First, add minced garlic to the pot and stir-fry until the juice flows out slightly. Add fresh shiitake mushrooms and dried shiitake mushrooms, stir-fry in a pan; Stew in water for three minutes, add a little salt to taste, and finally sprinkle with chopped green onion.
Mushroom, spinach and egg soup
Ingredients: spinach, mushrooms, eggs, oil and salt.
Production: Add 1 tsp salt to the eggs and beat well; Put cold oil in the hot pot, pour in the beaten egg liquid and fry until it solidifies and turn it into small pieces; Add 3 bowls of water to boil, put the mushroom slices in the pot and cook for 2 minutes, add the spinach segments and cook until the color changes, and finally add a little salt to taste.
Winter melon and barley bone soup
Ingredients: white gourd, barley, ginger, cooking wine, chopped green onion, salt and pepper.
Production: first put the stick bone in a cold water pot and cook it, then add a few pieces of ginger and cooking wine; Put the stick bone into the rice cooker, add 1 handle of Coicis Semen, add enough water at one time, add a few slices of ginger, cover the lid and press the function key of bone stew soup on the rice cooker; When there are 20 minutes left, put the wax gourd pieces into the pot and cook; Time is up. "Winter melon and barley bone soup" is stewed. Add salt and pepper to taste.
Home-cooked soup in summer 3. Be sure to drink 5 great god soups in summer.
1 "mung bean soup" for clearing away heat and toxic materials, quenching thirst and relieving summer heat
When pushing mung bean soup in summer. Mung bean soup can clear away heat and toxic materials, quench thirst and relieve summer heat. It is a traditional summer drink in China. In addition, mung bean soup can also be eaten with a small amount of rock sugar, which is more delicious.
2. "Winter Melon Soup" for nourishing stomach, promoting fluid production and reducing stomach fire
Wax gourd is cold, which can clear stomach fire, nourish stomach and produce fluid, reduce people's food intake, and promote the conversion of powder and sugar into heat energy instead of fat. At the same time, wax gourd has anti-aging effect. Long-term consumption can keep the skin as white as jade, moist and smooth, and keep the body fit. Most importantly, wax gourd also has a good effect of clearing away heat and relieving summer heat.
3. "Tremella and Lily Soup" for moistening lung and nourishing skin
Tremella lily soup has the effects of nourishing yin, moistening lung, caring skin and warming stomach. Drinking tremella lily soup for a long time can achieve the function of conditioning lung, spleen and kidney.
4, clearing away heat and relieving summer heat, losing weight and slimming "winter melon seaweed soup"
Some people say that winter melon seaweed soup has the dual effect of slimming. Kelp can increase calcium and decrease sodium, which is beneficial to the excretion of cholesterol, and wax gourd can clear away heat and relieve summer heat. Together, the two can make a very light winter melon seaweed soup, which is not only nutritious, but also can relieve summer heat.
5. "Fish Head Tofu Soup" for clearing away heat and moistening dryness, promoting fluid production and detoxifying, and lowering blood fat.
Tofu is rich in protein and calcium, which can clear away heat, moisten dryness and reduce blood fat. Fish head tofu has the effect of tonifying deficiency and warming spleen and stomach. I suggest you make the soup of fish head tofu as light as possible, so that the freshness of tofu and the deliciousness of fish will blend together and be very fresh.
Pay attention to the correct time and amount of soup.
As the saying goes, "soup before meals is not as good as medicine", in fact, this statement is reasonable. When eating, food passes through the mouth, throat, esophagus and finally reaches the stomach, which is like a passage.
Drinking soup before eating is equivalent to unblocking this passage and allowing dry and hard food to pass through without irritating the digestive tract mucosa. The time to drink soup is about 20 minutes before meals, or you can drink soup slowly and in small quantities.
Although drinking soup before meals is good for health, it does not mean that the more you drink, the better. Generally speaking, you can drink more breakfast properly, because people will lose more water in the morning after a night's sleep. It is advisable to drink half a bowl of soup before lunch and dinner, especially at night, otherwise frequent nocturia will affect sleep.